What does "scoring" mean in coffee competition?

In coffee competition, "scoring" refers specifically to the process of evaluating coffee using a comprehensive scale that considers various sensory attributes, including flavor, aroma, acidity, and balance. This nuanced approach allows judges to provide a detailed assessment of the coffee's quality and complexity. Each of these attributes plays a critical role in determining the overall experience and quality of the coffee, making it essential to analyze them individually and in combination. Judges use established scales and standardized practices to ensure consistency and fairness in their assessments, providing valuable feedback to producers and allowing for effective comparison between different coffees.

The other options miss the mark by focusing on unrelated aspects. Rating coffee based on color does not encompass the full sensory evaluation required in competitions. Scoring the quantity of coffee produced is unrelated to quality evaluation and would not be relevant in a competitive context where flavor and sensory experience are paramount. Lastly, comparing coffee prices is a market-oriented activity that does not pertain to the sensory assessment involved in scoring, which is focused solely on the characteristics of the coffee itself.